Irina says: “Millet: It is usually cooked as a porridge, either a sweet one that is cooked with water, milk and sugar and eaten at breakfast or a savory one cooked with just water and salt and usually served alongside a meat stew.
Kasha (note that in Russian, “kasha” means any kind of porridge or hot cereal, not just buckwheat): When used as a side dish, it is typically paired with meat (for example, with a stew or with kotlety, a kind of bun-less hamburger) or perhaps with chicken, never with fish. Additional uses for cooked buckwheat include mixing it with cooked elbow macaroni and sauteed onions to make a dish that is known in the US by its Yiddish name, kasha varnishkes; stuffing it into vareniki (small pierogi- or tortellini-like dumplings); or mixing it with tvorog (a soft cheese similar to farmer’s cheese), raw eggs, and perhaps some sugar and baking this mixture until it is set and browned on top. The resulting dish is called krupeinik. We didn’t make it at home very often but I remember eating it a lot in our school cafeteria and at summer camps. It was usually topped with some sweetened condensed milk. It actually wasn’t as bad as it might seem! 🙂 Buckwheat flour is sometimes used in Russia to make pancakes, and finely ground buckwheat groats are used to make a smooth, cream-of-wheat like porridge for babies.”